chocolate biscuit cake

by Kristina Sloggett

in Dessert

You all aren’t really surprised, are you?

While I am not a fan of fruit cake, I do love chocolate and biscuits. This cake looked easy enough, and sometimes the simple recipes are the most delicious. This is one of those.

I used my mini springform pan, adjusting the recipe for a small version of Prince William’s groom’s cake. I adapted the recipe from Bon Appétit test kitchen.

chocolate biscuit cake

1 1/2 sticks butter
15 ounces semi-sweet chocolate
2/3 cup heavy whipping cream
1 8 ounce package McVitie’s digestive biscuits

Lightly coat a 9-inch springform pan with nonstick spray. Line bottom of pan with parchment paper round. Melt butter and chocolate in a large saucepan over low heat until smooth. Stir in cream. Remove from heat and stir in broken biscuits. Pour into prepared pan, smoothing top. Cover and refrigerate until set, from 3 hours to overnight.

Release cake from pan, invert onto serving plate. Remove parchment paper, decorate with sifted powdered sugar.

This cake is traditionally topped with a ganache. I thought it was chocolately enough as is, and any chance I get to sprinkle powdered sugar I will take.

Who else is staying up all night getting up early to watch the Royal Wedding?

Anyone else wearing a crown? Just me?

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